Looking back at some of the very first posts shared here on She Wears Many Hats is both frightening and fun. Frightening at the typos, and pitiful quality of photographs, and fun to remember making certain recipes for the first time. Like the super scrumptious Chocolate Cupcakes with Chocolate Ganache Frosting that I shared way back in August of 2009.
Fresh fruit is such a treat to enjoy, especially for a snack or at dessert time. One of my favorite ways to prepare fresh fruit is by roasting it along with a bit of cinnamon and brown sugar, then enjoyed warm all by itself or served over greek yogurt, ice cream or pound cake, or eaten alone with maybe a dollop of whipped cream. It is so simple, but boy is it ever so delicious! Not only is it delicious, but roasting (baking) deepens the flavors of fruits and vegetables, not to mention the added perk of wonderful aromas wafting throughout your home too. A much better fragrance than any air freshener you can buy, that’s for sure.
Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly.
The perfect pairing of chocolate and peanut butter is so wonderful, it has been exemplified in many treats from candy to cakes. But come summertime, when that sweet cold treat craving comes a-knocking and you want a chocolate peanut butter fix, whip up this super easy Peanut Butter Chocolate Milkshake like the old time diner does it.
A delicious homemade Blueberry Pie sure hit the spot, but I found myself short on time (but not on berries) earlier this week and needed to quickly use some of the blueberries before they were past their prime. So I made this super easy homemade Blueberry Syrup. And when I say super easy, I mean super easy. Simple ingredients simmer together to create a beautiful sweet syrup that will take any stack of pancakes or bowl of plain vanilla ice cream to the next level. Or how delicious would warm pound cake with warm blueberry syrup drizzled over the top be? Oh my goodness, so yummy!
Anyway … that year we picked a bunch of blueberries, several bunches really. Many were frozen for using throughout the winter months in smoothies or oatmeal, but others were used in all kinds of goodness, from cobbler, to ice cream, to jam. But no pie. Not one single blueberry pie was made that year. And I don’t know why.
Summer is here in all of it’s warm sunny glory and that means it’s the perfect time for serving cool fresh dishes and desserts, like this super easy Honeydew Blueberry Lemon Cream Trifle. Recently I picked up a really ripe Honeydew melon and found it to be an excellent colorful match for a bunch of fresh blueberries needing to find a home. I do love a light green and rich dark blue color combination, don’t you? The honeydew melon was sliced and cubed then layered with fresh blueberries and a version of the delicious Lemon Cream that I recently shared. This pretty summery dessert couldn’t have been quicker to put together and was the perfect ending for a summer meal.
This Pineapple Cake is no exception to the magic flour, sugar, and eggs create. My husband, who is not much of a fan of overly sweet desserts, was a big fan of this cake. Not too sweet and so fluffy, this Pineapple Cake is perfectly balanced. The pineapple isn’t overwhelming. It’s subtle. Just right, in fact. Pair this fluffy cake with an equally fluffy frosting, like an easy 7-Minute Frosting, topped off with toasted coconut for a bit of texture, and, of course, one of the pineapple’s favorite flavor friends.
This Southwestern Banana Split Recipe is incredibly easy and an over-the-top delicious dessert for any occasion. Just make sure you make a double batch. It will disappear quickly! There are times when being alone in the kitchen with my favorite tunes blaring in the background, and hot bubbly goodness cooking away on the stovetop is all…
This Easy 7 Minute Vanilla Frosting Recipe is similar to a basic meringue topping, and this frosting is so easy to work with too. That may be one of my favorite things about it! It’s makes frosting a cake fun and oh so pretty too! In 7 minutes, plus a little time for spreading, this frosting can turn an ordinary cake into an extraordinary cake worthy of any celebration just like that.
This post is sponsored by Udi’s. These Easy Chocolate Cherry Coconut Dessert Nachos are quick and sneaky good. Taking a recipe and mixing it up to make a healthier version is certainly a great goal. That’s why when the nice folks from Udi’s contacted me about working with them and their Hackathon Challenge, I was all…
Muffins can be tricky. Some people may hear the word “muffins” and think healthy cupcake, therefore most places that sell muffins cover them in chocolate, drench them with powdered sugar, fill them with cream cheese or other goodness deserving of a full-blown dessert, while others think of them as lumps of gluten, bran and mushy fruit. Which usually means one is left to choose between muffins drowning in sugar coatings, or visit the “healthy” muffin mongers who sell basically pastry rocks. Where’s the happy tasty medium?
This Strawberry Cream Scone Recipe for one is a real winner. I originally planned on topping it with a drizzling of a vanilla icing or something of the sort, but after a bite, or several, I decided that they were just fine naked. They have just enough sweetness to not need anything else. Just enough is always a good thing.